"Portland's celebrated rooftop dining destination is entering a bold new era. Departure, the acclaimed Pan-Asian restaurant perched atop The Nines Hotel in downtown Portland, has announced the appointment of Chef U'ilaniku'ulei Vele as Executive Chef: a homecoming that promises to reshape the culinary landscape of the Pacific Northwest's food and beverage scene. For hospitality professionals and food enthusiasts tracking menu innovation and restaurant leadership trends, this appointment signals an exciting fusion of heritage, community values, and contemporary Pacific Northwest cuisine."
""I'm excited to usher in more Samoan and Polynesian flavors at Departure, as well as drive a return to form in terms of approachability and freshness to the space," said Chef U'i. "Portland has an iconic culinary scene, and my mission is to make sure Departure is in tune with the surrounding community of diners and chefs by bringing intentionality and purpose to our efforts and our menu.""
"Chef U'i Vele's journey back to Departure represents more than a career milestone: it's a story of perseverance, passion, and the power of culinary roots. Her first chapter at Departure began in 2017 when she joined as a line cook under the guidance of James Beard Award-winning chef Gregory Gourdet. Now, nearly a decade later, she returns as the restaurant's top culinary leader, bringing with her a wealth of experience from kitchens across the West Coast and an unwavering commitment to her Polynesian and Samoan heritage."
Departure has appointed Chef U'ilaniku'ulei Vele as Executive Chef, marking her return to the rooftop Pan-Asian restaurant at The Nines Hotel in downtown Portland. She intends to introduce more Samoan and Polynesian flavors while restoring approachability and freshness to the menu. Born and raised on O'ahu and shaped by time in California's Central Valley, she began cooking professionally in 2010 and worked across the Bay Area and Yosemite. She first joined Departure in 2017 as a line cook under James Beard Award-winning chef Gregory Gourdet and now brings West Coast experience and community-focused culinary intent to the role.
Read at Food & Beverage Magazine
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